Tuesday, 19 May 2015

Those lemon cupcakes were delicious. Light, fluffy, tangy and sweet at the same moment. I baked them as I had plenty of egg whites leftover. I wasn't expecting them to be so nice. I truly recommend them :) The recipe comes form this website.

Ingredients for 9 cupcakes:

4 egg whites

1/2 cup of sugar

2/3 cup of flour

70g melted butter or margarine

lemon zest

Preheat the oven to 170C. Line muffin tin with paper cases.

Melt the margarine/butter and set aside to cool down.

Beat the egg whites and sugar until stiff. Beating continuously pour the melted butter/margarine into the egg whites. When ready gently fold in the flour and freshly grated lemon zest.